2015 Volume 14 Issue 1 Pages 79-86
Since foodservice companies are the special situations where treat foods and a food hygiene problem is not avoided, solicitation of ecology is difficult for it. Therefore they are not rated at brand about ecology and they don't know how to announce information of ecology. We did a questionnaire survey of awareness about ecology to university students who will live in the next generation. We learned the greater part of university students want to make use of the restaurant which is rather expensive, if they reduce food waste and realize “recycle”. “Recycle” is beginning, but “reduce of food waste” is a problem. And we learned that it is possible to reduce food waste by use of “visualization system” and “demand prediction”. We showed it is possible in foodservice companies to do “ECO BRANDING”. Additionally, cooperation with a business partner, systematization of equipment was pointed out as a keyword of future branding promotion.